-
1
Preheat the oven to 375F.
-
2
Lightly coat a baking pan with oil or cooking spray.
-
3
Place the flour, egg, and cornflake crumbs in separate shallow bowls.
-
4
(If you dont have shallow bowls, use plates for the flour and cornflake crumbs.)
-
5
Add the water to the bowl with the egg and beat well.
-
6
Place the chicken breasts on a flat surface, cover with plastic wrap, and pound the thick parts with the bottom of a saucepan until they are about 1/2 inch thick.
-
7
(If you are using thawed frozen chicken breasts that come in a big bag, they may be thin enough that they wont need to be pounded out.)
-
8
Dip the chicken breast completely in the flour to coat and shake off any excess.
-
9
(Dipping in the flour first helps the egg and crumbs adhere.)
-
10
Dip both sides of the chicken in the egg and then immediately place it in the cornflake crumbs, pressing slightly to make sure they stick.
-
11
Place the chicken breast in the pan and repeat the process with the remaining chicken.
-
12
Bake for 30 minutes, or until the chicken is done.
-
13
(Insert a knife in the thickest part of one of the chicken breasts to make sure it is not pink.)
-
14
Place 2 tablespoons of the spaghetti sauce on top of each chicken breast and top with the mozzarella cheese.
-
15
Sprinkle with the Parmesan cheese and bake for 8 to 10 minutes, until the cheese is melted.
-
16
Meanwhile, bring a large saucepan of salted water to a boil and add the spaghetti.
-
17
Cook for 10 minutes, or until al dente.
-
18
Drain the spaghetti in a colander and keep warm.
-
19
Heat the remaining spaghetti sauce in a small saucepan over medium-low heat.
-
20
Serve the chicken with the spaghetti and sauce on the side.
-
21
Eggplant Parmesan is just as sublime.
-
22
Substitute an eggplant for the chicken, cut into 1/2-inch-thick slices, and follow the rest of the recipe.
